Season Stepp: Enjoy making stir fry for days

Wednesday

Stir frying is one of the most popular cooking techniques in the world, and for good reason. It is quick, versatile, healthy, and relatively inexpensive.

The art of stir frying began in Asia thousands of years ago. A bowl-shaped cooking pan known as a wok is placed over fire or an electric heat source. When hot, a small amount of cooking oil is poured down the sides of the wok to pool in the bottom. Ingredients are added in order of cook time, beginning with the ingredients that will take the longest, ie meat or chicken. Next, “dry aromatics” are added, such as onion, garlic, ginger, shallots, or green onions, and are cooked just until fragrant, usually less than 1 minute. The next ingredient is added and quickly cooked. Each addition builds on the flavors of each ingredient that came before. Finally, the stir fry sauce is added, brought to a simmer, and reaches the thickness desired by the specific recipe.

Hoisin Sauce — A delicious Chinese condiment, it is possible to make it yourself but there are many different recipes all calling for many different ingredients. For beginners, but the premade stuff.

Black Bean Sauce or Paste – Made from fermented soy beans, this adds savory depth to any dish.

Sesame oil — A super flavorful oil that can be used for marinades, dressings, or cooking, but always use in conjunction with another oil, such as peanut or canola, to prevent the sesame oil from smoking.

Oyster Sauce — Another common condiment, this sweet, strong, dark sauce adds the savory umami quality to many dishes.

Maple Cashew Chicken Stir Fry

• Sir Fry

• Sesame oil

• Olive oil

• 2 boneless chicken breasts or thighs, cut into strips

• 1 onion, peeled and diced

• 2-4 cups mixed vegetables, such as peppers and cabbage, cut into small pieces

• Sauce (recipe follows)

• 1/2 cup cashews

1. Heat a wok over medium-high heat. When hot, add enough canola and sesame oil to lightly coat the bottom of the wok. Add the chicken in a single layer and cook until no longer pink. Work in batches if needed. Transfer chicken to a clean plate.